Skip to comments.From Pets To Plates: Why More People Are Eating Guinea Pigs
Posted on 04/21/2013 3:30:01 PM PDT by grundle
Matt Miller, an Idaho-based science writer with The Nature Conservancy, says rodents and other small livestock represent a low-impact meat alternative to carbon-costly beef. Miller, who is writing a book about the ecological benefits of eating unconventional meats, visited Colombia several years ago. At the time, he says, conservation groups were expressing concern about local ranchers clearing forest to provide pasture for their cattle activity that was causing erosion and water pollution.
"They were encouraging people to switch from cattle to guinea pigs," Miller says. "Guinea pigs don't require the land that cattle do. They can be kept in backyards, or in your home. They're docile and easy to raise."
According to activists, eating guinea pig is good for the environment.
To render a pound of meat, a cow, he explains, may require 8 pounds of feed. A guinea pig only needs 4.
... a guinea pig herd consisting of two males and 20 females can sustain itself while providing meat for a family of six.
(Excerpt) Read more at npr.org ...
The worst food poisoning I’ve ever had was as a result of eating cuy at a questionable restaurant in Lima. My host was an ex-Chilean marine who found it wise to move to a different country when Pinochet resigned. He wanted to show me a “tipico” Peruvian meal. Not sure if it was God’s punishment for eating a guinea pig or God’s punishment for dining with Manfred. After that trip I advised him to find another IT consultant.
I don’t think it’s the rancher that’s making the big money. It would be the middle man who does the exporting.
Guinea pig ping
Didn’t you have a crazed guinea pig episode in your house this week? (or maybe that was someone else)
What was his name officer Brady?
Where’s the Beef!
That dude is Effin Nutz!
I'd say it is time for a new cook.
You probably wouldn’t like Bizarre Foods, then.
Matt Miller, an Idaho-based science writer with The Nature Conservancy, says rodents and other small livestock represent a low-impact meat alternative to carbon-costly beef.Yeah, so, next big agitprop wave in the schools will be, "oh, look how heartless meat-eaters mercilessly kill cute little guinea pigs." F- Matt Miller, and F- TNC.
-——a guinea pig herd consisting of two males and 20 females can sustain itself while providing meat for a family of six.-——
I find that very hard to believe...
Wonder how many g-pigs it would take to fill up a stew pot? Seems like you'd finish off your whole herd in one meal or two. Then what?
Guinea pigs are delicious. In the Andes, they are considered a delicacy, often served as a shish-kabob on sticks.
The downside is that they are small, and therefore there is more labor in preparing them than there is for larger meat-mammals, like cows, pigs, horses, &c.
People in times of necessity have eaten rats, and report that they are not bad.
But if one is to try rodents, why not research the large ones? I believe that the largest rodent is the capybara. It should be really good.
The capybara has white, pork-like meat, and perhaps for this reason the Vatican has declared it a fish (biology not being a required course in that venue!), allowable for consumption during lenten fasts.
Exactly. Bizzre Foods.....
So are cows, chickens, and ducks.
I spent my summers from the age of 10 till 17 working on my Uncle's dairy farm and I can say that more often than not, cows are quite cantankerous.
Three letters: ick.
The Equadorians have stands (like hot dog stands) selling grilled "Cuy." Their little pelts stapled along the back wall for show!
I was told, when inquiring as to the taste, only that they were very greasy.
Some friends had such fun teasing me about my utter shock of witnessing this spectacle, that they gave me an ornate key holder made to look like a Cuy stand.
Every time I look it, I laugh and remember those little rodents being roasted on spits everywhere in and around Quito.
Can't blame them for wanting to give you tat for teat!
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